Ingredients
Method
- Prepare a 8X11 baking dish by lining bottom and sides with parchment paper, or spray VERY well with a non stick spray. Cover bottom of prepared dish with toasted coconut.
- Use a LARGE mixing bowl, you will need a stand mixer or hand beaters. Combine gelatin and 1/2 cup of water in a mixer bowl and let bloom while cooking the 'syrup'.
- Combine swerve, 3/4 cup water, and salt in a medium sauce pan. Bring to a boil and allow to remain and a rolling boil for 3 minutes.
- Turn mixer onto low with just the gelatin in the bowl, pour boiling syrup over gelatin and slowly raise the speed to high over about 4 minutes to avoid splatter.
- Add vanilla at this point and continue to beat until your mix is the consistency of marshmallow fluff. This takes anywhere from 5-10 minutes.
- Pour your mix into your prepared dish, over top of coconut, and allow to sit for about 4 hours. Once ready, cut into your desired marshmallow size.
- In a microwave safe dish melt your chocolate chips and coconut oil in 30 second increments, stirring in between, until fully melted. Dip the non-coconut side of your marshmallow in chocolate. The chocolate should set in about 10 minutes. Enjoy!
Nutrition
Notes
*NET carbs 1.7g